Method

Warm the butter and olive oil gently in a saucepan and infuse with the garlic clove. Remove the garlic, add the bread, sprinkle over the seasoning and mix.

Bake on a shallow tray in the oven for about 15 minutes, stirring half way through. The croutons should be crisp and golden on the outside, but still slightly soft in the middle. Leave to cool.

To make the dressing, add all the ingredients apart from the oil to a blender. Blend until the anchovy and garlic are very finely chopped. With the blender switched on, gradually pour in the oil, just a drizzle at a time, to form an emulsion. Refrigerate.

Soft boil the eggs and peel.

Add the salad leaves to a large bowl and toss with the dressing. Add the croutons and sprinkle over the parmesan. Plate up and top with halved soft boiled egg. Serve immediately.